Kısır (Barren in English (don’t ask me why)) is a popular Turkish dish that resembles a cold orange lentil salad. It is usually served at cocktails on a lettuce leaf or with the main course as a side dish at dinner parties.
No matter what the occasion is Kısır is one of my favorite dishes, especially with cold white wine. Light and healthy, it gives you the best break from all the order-in junk food. And when it comes to making it, my dear friend Simla Sefer should be considered one of the best chefs.
Ingredients:
- 4 glasses of Fine Bulgur or Cracked Wheat
- 6 Oz of tomato paste
- Half a glass of olive oil
- Half a glass of sour pomegranate juice
- One lemon, squeezed
- 10 small cucumbers
- Half a unit of dill
- Half a unit of parsley
- 2 bunches of scallions
- One spoon of salt
- One teaspoon of pepper
- Cayenne pepper to taste
Mix the tomato paste with 3 glasses of boiled water to turn it into a tomato sauce. Mix the bulgur with the sauce and let it stand for 30 minutes. If the bulgur is still a little dry, add a little more boiled water on top (keep in mind that this mix had to have the consistency of steamed rice). Let it stand for 20 minutes. Chop the parsley and the dill. Take out the seeds of the cucumbers and cut them into really small pieces. Also cut the scallion into thin circles. Mix the parsley, dill, cucumber and the scallion together and add them onto the bulgur. Also add the olive oil, sour pomegranate juice, lemon juice, salt, pepper and the cayenne pepper. Mixing everything together with your bare hands is recommended. You can add more of the ingredients afterwards to your taste. Cool the Kısır in the refrigerator for at least an hour before you serve.
salsa and kisir – irresistible.